Must-Try: Beef Carpaccio at VinotecaBy Rina Rapuano | October 17, 2013 By Rina Rapuano | October 17, 2013
If you like your beef rare, try the gorgeous and flavorful beef carpaccio appetizer on the new fall menu at Vinoteca. The locally raised black angus tenderloin is rubbed with spices, seared very quickly, rested and sliced into rosy, buttery slabs. It’s topped with a salad of baby tatsoi, hearts of frisee, chervil, dill and a nasturtium flower. Throw in a few pickled bull's blood beets, some goat cheese, a dollop of housemade grain mustard and a sprinkle of rye croutons - it all adds up to one sophisticated, memorable dish (202-332-9463).